The 30ha estate-owned Sexton Vineyard, planted by Giant Steps founder Phil Sexton in 1997, is the pinnacle of the single-vineyard Chardonnays produced each year, and has a real cult following among winelovers. It is whole-bunch pressed and, using wild yeasts, fermented and aged for 10 months in 500-litre puncheons, 20% new. There was some batonnage, but no malo, ensuring a great balance of steeliness and creamy, waxy palate weight. Complex and layered orange blossom honey on toast, hazelnuts, lemon curd, melon and florals, with beautiful mineral clarity. Tangy, citrus zest acidity enlivens the palate. I last tasted this 15 months ago, and the extra time in bottle has really made it sing.
The 12.5ha Applejack Vineyard, planted in 1997 (and bought by Giant Steps in 2013), is the apple of winemaker Steve Flamsteed's eye when it comes to Pinot Noir, rating it as one of Australia's best cool-climate sites. A mix of whole-bunch and destemmed fruit (depending on clone) were wild-yeast fermented, then the parcels matured for eight months in barrique, 25% new. As with the rest of the range, there's no fining or filtering, and racking and bottling is done by gravity. Quite a structured Pinot, with fine tannins and brisk acidity to ensure long ageing. Tart red cherry, berries and the vineyard's characteristic bitter-orange tang infuses both nose and palate, plus peppery spices and hints of tilled earth and undergrowth.
This medium ruby colored Pinot Noir opens with a very inviting Dr. Pepper and black raspberry bouquet with hints of black plum and clove. On the palate, this wine is medium bodied, nicely balanced, round and delicate. The flavor profile is a delicious red cherry and spiced red plum blend along with notes of cinnamon, vanilla and pomegranate. The finish is dry and its flavors and soft tannins drift away nicely. The Panel would prefer to drink this Pinot on its own. With food, they would pair it with Frutti di mare (seafood spaghetti).
A low-yielding vintage but one which resulted in great concentration and acidity. Vinification was much the same as for the 2019 vintage: 40% whole-bunch fruit was used, with no fining and filtering and racking and bottling done by gravity. Though here the eight months' maturation was in a mix of barriques (10% new) and 4,000-litre oak vats. As with the Chardonnay, it's blend of various parcels that just miss out on being part of the single-vineyard wines: here Sexton (giving ripe cherry fruit), Applejack (a distinctive bitter orange Campari note), Tarraford (mocha and cocoa earthiness) and Primavera (floral perfume). A crunchy, delicate, quaffable Pinot packed with succulent cherries, savoury autumnal notes, soft acidity and gentle spice.
Giant Steps' Yarra Valley Chardonnay is a blend of various parcels that just miss out on being part of the single-vineyard wines. In this vintage it's a blend of Sexton, Tarraford and Applejack fruit. In most vintages none of the Chardonnays go through malo, but winemaker Steve Flamsteed won't stop it if it occurs spontaneously – as here with 20% of the blend, contributing a smooth mouthfeel. There's no lees stirring, which ensures the perky acidity remains vibrant, and the eight months oak ageing (10% new) gives roundness over any wood influence. A really delicious wine this vintage, and great value for the price, packed with classic Yarra Valley lemon curd tang, lifted apple blossom and a musky melon finish.
This pale straw-colored Chardonnay opens with a mellow ripe pineapple and lemon butter bouquet. On the palate, this wine is medium plus bodied, balanced, round and smooth. The flavor profile is gentle pear, spice, and pineapple blend with notes of almond and faint oak blend. The finish is dry and pleasantly refreshing for a Chard. The Panel would pair this Chard chicken piccata.
Tenuta di Arceno managed to succeed in a difficult vintage. Their bold style worked well in 2017 because they captured ripeness, good acidity and suave tannins simultaneously. Though rich and fruity, a subtly haunting bitterness in the finish reminds us, thankfully, it’s not just about fruit. There’s a lot of herbal earthy notes and energy to complement those juicy cherry-like flavors. This Riserva, unlike many, is ready to drink now because the tannins are finely polished and not intrusive. Still, a hearty beef dish would be a good match.
A solid cab with notes of blackberry, blueberry and a kiss of vanilla. Nice length. This tasty cab is a smart buy for wine lovers looking for everyday wine to uncork.
Appearance: Deep gold;Nose: Tropical fruit led by mango and pineapple. Peaches. Yellow apples; Palate: Weighty mouthfeel. Confirmation of the fruit, peach particularly prominent. Phenolic backbone adds an additional facet. Medium acid keeps the wine lively. Big fruity finish;Good value.Winery is Certified Sustainable.
A lovely and distinctive white, with a lush and oily texture that envelopes boldly expressive notes of pine resin, nectarine and apricot blossom.
Make mom feel extra special this Mother’s Day with the 2021 ultimate gift guideFresh, fruit-forward wines are the perfect pairing for this Mother’s Day — sip on a grapefruit and strawberry forward rosé like Kendall-Jackson’s 2018 Vintner’s Reserve Rosé and pair it with your favorite charcuterie plate combination.
For Kate Ayres of Penner-Ash in the Willamette Valley it is broadening the profile of her pinot noir by sourcing grapes from 18 vineyards in six sub appellations. Her delicious 2018 Penner-Ash Pinot Noir is layered and expressive with strawberry jam and violet aromas, cherry and plum flavors, dusty tannins and a savory note that begs for a second glass.
This medium ruby colored Pinot Noir opens with a black raspberry and pencil shavings bouquet with hints of blood orange and band-aid. On the palate, this wine is medium bodied with bright acidity. We also found it to be juicy and have a round mouthfeel. The flavor profile is red raspberry and red plum blend with notes of cola We also detected hints of strawberry, fig and clove mixed in. The finish is dry and its flavors and acidity linger nicely. The Panel would pair this Pinot with duck breast with fig sauce or with a cassoulet.
This medium purple colored Zinfandel opens with a fragrant boysenberry and black raspberry bouquet with a hint of black cherry. On the palate, this wine is medium plus bodied with bright acidity. It was also juicy. The flavor profile is black raspberry and blackberry blend with notes of red plum and mild graphite. We also detected some hints of rum and Coke mixed in. The finish is dry and its flavors and moderate tannins drift away nicely. The Panel would pair this Zin with braised short ribs.
This pale garnet colored Pinot Noir opens with a cinnamon and black cherry-cola bouquet with hints of vanilla oak and red raspberry. On the palate, this wine is medium bodied, nicely balanced, delicate and gentle. The flavor profile is mild mineral and gentle red plum blend with notes of strawberry. We also detected hints of cola and gentle oak. The finish is dry and its flavors and soft tannins fade away nicely. The Panel would pair this Pinot with roasted quail with cherry and red wine sauce, garlic and herb roasted pork tenderloin.
This northern Syrah with well-drained subsoils of maritime influences traces a clean and refined profile, with the deep fruitiness of tapenade and stone, all framed with admirable freshness.
The Best Mother’s Day Wines for Every Kind of MomFor the Foodie Mom Kendall-Jackson 2019 Vintner’s Reserve California Chardonnay Moms who love to cook and enjoy family meals together will love the food-friendly Kendall-Jackson 2019 Vintner’s Reserve California Chardonnay. The fruit-forward wine boasts tropical flavors such as pineapple, mango and papaya with citrus notes, while aromas of vanilla and honey and a hint of toasted oak and butter swirl around. Pair this sip with lobster or alfredo dishes for a truly special Mother’s Day meal.
We’re Toasting: The Oscars on the Cogill Wine & Film PodcastBest Director with 2018 Siduri Willamette Valley?Pinot Noir, Willamette Valley, OregonTwenty-five+ years ago Texas natives Adam Lee and Dianna Novy Lee dreamed about moving to California to make great Pinot Noir. Their dream turned into a highly successful reality with Siduri Wine, producing character driven Pinot Noir that tells a story of place in each bottle. From Willamette Valley, known for their luscious, wild berry and truffle filled Pinot Noir, Siduri Willamette Valley Pinot Noir is a robust, fruit-forward wine with plenty savory spices, brambly blackberry, black cherry, and peppery cinnamon intermingle on the full-bodied palate and a long finish pairing perfectly with grilled salmon or pork tenderloin.
Darker opaque purple in youthViolets big nose, blueberry, mulberryDark full-bodied rich and vibrant. Dark mulberry fruit, chocolate, great tannic structure. Super long.A fabulous wine with beguiling aromas that go on and on. I could hardly put the glass down!
Broody red colour, not quite opaque.This wine needs time to open up. It is well worth the wait for this Grenache starts to reveal itself the results are delightful.Lovely perfume of cherry, slight mint, roses and more.Nice weight, full body, grippy youthful structured tannin, sweet plush fruit, lovely long flavours and clean fresh finish. Elegant and delicious.
Deep translucent blood colour.Fresh perfume of ripe currants -first whiff is remarkable, flowers, touch of spice.Taste: Concentrated fresh bursting red fruits. Young grippy tannin. Really lovely.
Floral, apple, grapefruit, aromas. Really attractive taste of ripe apple and stone fruit, with intensity of flavour. Good balance of fresh acidity, fruit and long clean finish.A lovely spring-summer wine that combines crisp freshness with layers of nuanced flavours.
This northern Syrah with well-drained subsoils of maritime influences traces a clean and refined profile, with the deep fruitiness of tapenade and stone, all framed with admirable freshness.
Dark purple in the glass, this wine smells of cherries, green herbs, and a touch of struck flint and espresso. In the mouth, expansive, rich flavors of cherry and chopped green herbs, cocoa powder and licorice have a weightless bounce to them thanks to fantastic acidity. Powdery tannins fill every nook and cranny of the mouth with the velvety feel of the finest beach sand. Stunning floral aromatics linger through the finish with beautifully integrated oak. This is an outstanding wine that proves definitively you don’t have to harvest your grapes at 16% to achieve the power and flavor that Cabernet can achieve when treated right. Phenomenal. A blend of 70% Cabernet Sauvignon, 16% Cabernet Franc, 10% Merlot, and 4% Petit Verdot.
Inky opaque garnet in the glass, this wine smells of plum and cola, crushed nuts, dried flowers, and a touch of new oak. In the mouth, extremely supple tannins wrap around a core of plum and cherry fruit with just a hint of strawberry brightness. Cola nut and touches of dried herbs linger in the finish. There’s a seamlessness to this wine that is quite pretty, with the fine-grained tannins swirling about the palate and the fruit leaning towards the savory side especially in the finish. A blend of 64% Cabernet Franc, 27% Merlot, 5% Cabernet Sauvignon, and 4% Malbec.